Grilled Mahi-Mahi with Pineapple Salsa

Looking for a light, flavorful dish that brings the tropics right to your dinner table? This Grilled Mahi-Mahi with Pineapple Salsa is exactly what you need. I’ve found that this combination of flaky, perfectly grilled fish topped with bright, zesty salsa creates a restaurant-quality meal that’s surprisingly simple to make at home. The natural sweetness of the pineapple perfectly complements the mild, buttery flavor of the mahi-mahi, making this dish a guaranteed crowd-pleaser.

Ingredients

For the Mahi-Mahi:

• 4 mahi-mahi fillets (6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For the Pineapple Salsa:

• 2 cups fresh pineapple, diced
• ½ red onion, finely chopped
• 1 red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons lime juice
• ¼ teaspoon salt

Instructions

1. Start by preparing the pineapple salsa. Combine all salsa ingredients in a bowl and refrigerate for at least 30 minutes to let the flavors meld.
2. In a small bowl, mix olive oil, lime juice, minced garlic, paprika, salt, and pepper to create the fish marinade.
3. Pat the mahi-mahi fillets dry with paper towels and brush them with the marinade mixture on both sides.
4. Preheat your grill to medium-high heat (around 400°F).
5. Grill the fish for 4-5 minutes per side, or until it flakes easily with a fork and reaches an internal temperature of 145°F.
6. Top each fillet with a generous portion of the pineapple salsa and serve immediately.

Cook Time and Serving Size

Prep Time: 15 minutes
Marinating Time: 30 minutes (for salsa)
Cook Time: 8-10 minutes
Total Time: 55 minutes
Servings: 4

Recipe Notes

• If you can’t find fresh pineapple, canned will work – just make sure to drain it well.
• Don’t have a grill? You can use a grill pan or even bake the fish in the oven at 400°F for about 12-15 minutes.
• The key to perfectly grilled mahi-mahi is not overcooking it. The fish should be just opaque throughout.
• Make sure your grill grates are clean and well-oiled to prevent sticking.
• For meal prep, you can make the salsa up to 24 hours in advance.
• If you prefer less heat, remove the jalapeño seeds and membranes, or omit it entirely.

Grilled Mahi-Mahi with Pineapple Salsa

A light, flavorful dish featuring flaky, perfectly grilled fish topped with bright, zesty salsa.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Calories 300 kcal

Ingredients

  

• 4 mahi-mahi fillets 6 oz each
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 cloves garlic minced
• 1 teaspoon paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 cups fresh pineapple diced
• ½ red onion finely chopped
• 1 red bell pepper diced
• ¼ cup fresh cilantro chopped
• 1 jalapeño seeded and minced
• 2 tablespoons lime juice
• ¼ teaspoon salt

Instructions

 

• Combine all salsa ingredients in a bowl and refrigerate for at least 30 minutes.
• Mix olive oil, lime juice, minced garlic, paprika, salt, and pepper to create the fish marinade.
• Pat the mahi-mahi fillets dry and brush with marinade.
• Preheat grill to medium-high heat (around 400°F).
• Grill fish for 4-5 minutes per side, or until it flakes easily and reaches 145°F.
• Top each fillet with pineapple salsa and serve.